About the Recipe
This Tomato Feta Pasta Bake is a wholesome upgrade on the internet-famous recipe — richer in protein, fibre, and nutrients. Instead of just pasta and cheese, this version includes lean minced chicken, vibrant courgette, and sweet bell peppers baked in a tomato-herb sauce. The result is a creamy, satisfying dish that’s balanced for both body and mind — perfect for busy evenings, family-style sharing, or effortless meal prep.
With minimal prep and only one baking dish, it’s simple, delicious, and nourishing — exactly how balanced eating should feel.
Ingredients
1 block feta cheese
250g cherry or baby tomatoes
1 courgette, diced
1–2 bell peppers, diced
1 tin chopped tomatoes (400g)
300 - 500g minced chicken
1 tsp mixed herbs
½ tsp oregano
Pinch of asafoetida / or chopped garlic cloves
1 tsp dried basil
Salt and black pepper, to taste
500g uncooked pasta of choice
Preparation
Preheat your oven to 180°C.
In an ovenproof dish, add the block of feta cheese, cherry tomatoes, courgette, and diced bell peppers.
Pour in the tin of chopped tomatoes, add the minced chicken, and season with mixed herbs, oregano, asafoetida, basil, salt, and pepper.
Mix all the ingredients lightly (it’s fine if the feta stays mostly whole) and bake for 20 minutes.
Meanwhile, cook your pasta in salted boiling water according to the packet instructions. Drain and set aside.
Once the oven bake is done, stir everything together to break up the feta and evenly coat the ingredients.
Combine with the cooked pasta, mixing until the sauce is creamy and well-distributed.
Serve warm — perfect for family dinners or easy meal prep portions for the week.